Starting Sour Cherry wine

[user 32114]

@Ericphotoart: I have started chokecherry (aronia) concentrate from Coloma Frozen and it has stalled at S.G. 1.030. Twice have tried to restart fermentation. Go figure.

MAY THE FORCE BE WITH YOU YODA
Dawg

 

[Ericphotoart]

I did what was suggested. There is some pressure in carboy and bubbles every 8 or 10 minutes. The wine is in 68-69F room.

 

[Ericphotoart]

I'm ready to order aronia concentrate this week and try it anyway. Did you add sugar, energizer, nutrients? How much concentrate per must amount did you use?

@Ericphotoart: I have started chokecherry (aronia) concentrate from Coloma Frozen and it has stalled at S.G. 1.030. Twice have tried to restart fermentation. Go figure.

 

[mikewatkins727]

I'm ready to order aronia concentrate this week and try it anyway. Did you add sugar, energizer, nutrients? How much concentrate per must amount did you use?

Yes to all. I treated it s if it was fresh berries.

 

[user 32114]

I will be interested to follow your cherry wine since you are using concentrate. ,,,
I have been lucky enough to pick a neighbors tree to the tune of three five gallon pails. This translates into using 100% juice and not pitting the cherries used in the primary. With my process the wine does first place at club contest or silver at Winemaker Mag BUT develops an off flavor/ light bitter a year in the bottle.
I am curious how yours with clean juice ages.

what is to sweet in grape wine is not the same in country wines,
Dawg

 

[Rice_Guy]

what is to sweet in grape wine is not the same in country wines,
Dawg

Very wise Dawg

a specific case is when adding crab apple which has tannins I increase the sugar to balance the flavors which the brain interprets as acid like.